mexican chocolate pound cake

The definition of a pound cake is a rich cake containing a pound, or equal weights, of each chief ingredient, typically flour, butter, and sugar. Add chocolate, cinnamon, spicy chile and sour milk and you have a Mexican pound cake. This cake is deeply flavored and encompasses such a lovely, somewhat spongy texture. A wonderful stand alone chocolate cake; no adornment needed. Simply cap with a dusting of confectioners sugar.

Mexican chocolate cake is a surprisingly delicious spicy cake if you are looking for something to do with your bundt pan.

I n g r e d i e n t s

1 – 8oz. chocolate bar, chopped

1 cup butter, softened

1 1/2 cups granulated sugar

4 large eggs

1/2 cup chocolate syrup

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground chile powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup buttermilk

Powdered sugar – optional

Preheat oven to 325°. Melt the chocolate bar. Beat butter at medium speed with a heavy-duty electric mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth. Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a buttered and floured bundt pan. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar, if desired.

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§ 68 Responses to mexican chocolate pound cake

Hello my friend… all of your recipes are always so pretty… so well written.. and so delicious! I was just going through the ingredient list and I think I just might have everything but the buttermilk. But I’m thinking I could cheat and make it with milk and lemon. I’m making this tonight. It looks so wonderful!! <3

Oh good! The recipe I found called for “sour milk” ??? What is sour milk? I wonder if yogurt could be mixed with a little milk to give it that sourness. Hmm. Well I can also imagine lemon to be good too. Let me know what you think! I always love hearing from you Prudy. :)

This looks like a fab way to justify the existence of my bundt pan, which hasn’t been used for about 3 years! The ingredients sound magnificent. Lovely photos too.
PS. Soured milk is common in Europe – my Dutch Oma loved serving it to my sister and I. I replace it with buttermilk in recipes, as you have. You can make a substitute by mixing a small amount of lemon juice (1/2 to 1 tbs) into 1 cup of milk.

This looks really delicious. Could I ask…dark chocolate or milk chocolate? Dark chocolate here (Australia) is not sweet and contains from 45 – 70% cocoa solids and no milk – and a little bitter, but very intense and chocolately. Milk chocolate is sweeter and creamier in texture but the chocolate taste is quite mild. Which do you think for this recipe?

Hi! I actually used a semi-sweet baking bars, although when I was looking at different versions for this cake I noticed some recipes listed “Mexican chocolate” which is available as a common brand (over here) called Ibarra. Do you have semi-sweet available to you?

Thanks for that..very helpful. I think I can get a semi-sweet equivalent here (had a look in an American cookbook for definitions of chocolate types and know what to try for now. We have some mexican chocolate here in delis and specialist stores – it has cinnamon in it, but very expensive, so semi-sweet will be what I use.) thanks for the reply. margaret

yes, it was in the special organic section. I bought the dark with salt combo. It was not my favourite. For some reason I think if you’re going to have salted chocolate it always tastes better with milk chocolate.

Now I know what a pound cake is! I’ve never bothered to Google that one. Thanks for the explanation. Do love the idea of anything spicy right now. Anything to help alleviate the winter blues, I’m guessing.
Have to add, for someone who doesn’t bake very often you certainly seem to know what you’re doing. Is it just me that panics every time I bake something new?!

Ha! It’s so true….I don’t bake often enough for sure. And honestly I really don’t know what I’m doing…at all! I have to follow a recipe to the letter in order to get anything resembling good results. :) I am trying to improve because the last few times of baking I really enjoyed the process. I’m not too good at following recipes exactly how they are written and what I’m learning is there is no room for improv when it comes to baking. At least with my lack of knowledge! This one was very good…

OMG this is my kind of cake! YES! Chili powder and chocolate. I am obsessed with spicy chocolate. A cake with a kick is right up my alley. I like when it has more heat than cinnamon. I can only imagine how good this tastes. Great recipe. I’m totally making this. Thanks for sharing.

Hi Amanda. We loved this cake and I hope you do make it. I would love to hear your feedback and quite possibly a post?! It is worthy of such and I just know you would really do it right with your latin ingredients expertise!

I have a carton of buttermilk in the fridge waiting to be used and this might be the chance to open it finally! I love the sugar sprinkled cake photo, Seana. It would have been perfect (I’m wearing my photographer hat on) if the image has no blur effect around the edges. I love your bundt pan too. Wish I had one :)

Hi. Nice to see you here… I love cinnamon and chocolate too! I have been trying various chocolate bars recently with chile and they are wonderful. Adding a little chile to this cake was very different. Very enjoyable. Thank you for stopping in chef mimi. :)

When I was in Mexico – I was surprised to be served chocolate cake with coffee for breakfast. this cake looks exactly like the cake I had – and it was beautiful. Now I think cake and coffee for breakfast is the ultimate way to wake up! Love your recipe and photograph.

I’ve stopped making Mexican chocolate things as my husband isn’t a fan of chilli and chocolate together, but seeing this post wants me make to revisit it all over again! This pound cake looks delish (btw I never knew the origins of the term ‘pound cake’, so thanks!). Definitely going to put it on my to-make list! xx